Method and device of making dough mixed with cooking oil, fruit and vegetable filling

ABSTRACT

The present invention of a method and device of making dough mixed with cooking oil, fruit and vegetable filling, more especially, a forward operation of making a dough chunk of a green onion crepe, is mainly characterized that it continuously provides a thin dough skin of a constant breadth and evenly spreads a layer of oil on the surface thereof; it evenly sprinkles a layer of fruit and vegetable filling on the surface of the layer of oil; it rolls the dough skin with layers of oil and filling into a continuous dough bar to be conveyed outwardly; it cuts the dough bar into a circular cylinder with ring-shaped oil and filling layers spread evenly therein; by virtue of the prevent invention, chunks of dough with evenly mixed shortening layers and the filling layers of fruit and vegetable are manufactured in mass production.

BACKGROUND OF THE INVENTION

[0001] 1) Field of the Invention

[0002] The present invention relates to a method and device of makingdough mixed with cooking oil, fruit and vegetable filling, morespecifically, a manufacturing method and device of preparing upstreamdough for making green onion crepes.

[0003] 2) Description of the Prior Art

[0004] Accordingly, the upstream operation of a conventional green onioncrepe includes rolling the raw dough into a slightly circular thin pieceto be fried or baked as cooked green onion crepe.

[0005] However, the upstream operation of making the raw dough of theabovementioned green onion crepe requires the human labor to mix androll the green onion and the shortening evenly into the raw dough aswell as divide the dough into chunks.

[0006] The operation has the following shortcomings:

[0007] 1. It is only suitable for small-scaled and manually handledoperations of the street vendors but not for mass production.

[0008] 2. It is very difficult to evenly mix and roll the chopped greenonion or the shortening with the dough; more particularly, it is hard tomanually spread the chopped green onion and the shortening into thedough.

[0009] In view of the disadvantages of the conventional method, thepresent invention focuses on researching the issue of how to evenlyspread the oil layer and the filling layer in the dough as well as howto manufacture the dough of the forward operation of making the greenonion crepe in mass production.

SUMMARY OF THE INVENTION

[0010] Therefore, the primary objective of the present invention isprovide a method and device of making dough mixed with cooking oil,fruit and vegetable filling so as to manufacture a chunky dough evenlymixed with the shortening and the fruit and vegetable filling therein inmass production.

[0011] In order to achieve the abovementioned objectives, the briefdescription of the drawings below is followed by the detaileddescription of the preferred embodiment.

BRIEF DESCRIPTION OF THE DRAWINGS

[0012]FIG. 1 is a bird's-eye view drawing of the present invention.

[0013]FIG. 2 is a lateral view drawing of the present invention.

[0014]FIG. 3 is a cross-sectional drawing of two sides of a moving doughskin positioned and limited by a conic roller of the present invention.

[0015]FIG. 4 is a cross-sectional drawing of supplying cooking oil in abar shape onto the dough skin of the present invention.

[0016]FIG. 5 is a cross-sectional and schematic drawing of a softscraper brushing the surface of the dough skin of the present invention.

[0017]FIG. 6 is a pictorial and exploded drawing of a granulated fillingsprinkler device of the present invention.

[0018]FIG. 7 is a cross-sectional drawing of an exemplary embodiment ofthe granulated filling sprinkler device of the present invention.

[0019]FIG. 8 is a cross-sectional drawing of another exemplaryembodiment of the granulated filling sprinkler device of the presentinvention.

[0020]FIG. 9 is a lateral view drawing of the exemplary embodiment ofthe granulated filling sprinkler device of the present invention.

[0021]FIG. 10 is a pictorial drawing of an inclined roller of thepresent invention.

[0022]FIG. 11 is a cross-sectional drawing of the dough skin to berolled up by the inclined roller of the present invention.

[0023]FIG. 12 is a cross-sectional drawing of the dough skin beingrolled up by the inclined roller of the present invention.

[0024]FIG. 13 is a birds-eye view drawing of the inclined roller of thepresent invention rolling the dough skin into a bar shape.

[0025]FIG. 14 is a cross-sectional drawing of the dough bar passingthrough a central hole of the cutting device of the present inventionbefore being cut.

[0026]FIG. 15 is a cross-sectional drawing of the dough bar been cutinto a circular cylinder by the cutting device of the present invention.

[0027]FIG. 16 is a lateral view drawing of an upward movement of anupper belt driven by an ascending push rod of the present invention.

[0028]FIG. 17 is a lateral view drawing of a downward movement of theupper belt driven by the descending push rod of the present invention.

[0029]FIG. 18 is a cross-sectional drawing of a dough chunk manufacturedby the present invention.

[0030]FIG. 19 is a partial and pictorial drawing of the cutting deviceof the present invention replaced by a cutting table.

[0031]FIG. 20 is a lateral view and schematic drawing of the cuttingdevice of the present invention replaced by the cutting table.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0032] Referring to FIGS. 1 and 2, the manufacturing method of thepresent invention comprises:

[0033] (a) providing a thin dough skin (W) to be continuously conveyedthrough a conveyer belt (80) toward a determined direction;

[0034] (b) continuously providing of a plurality of bar-shaped orstrap-shaped cooking oil (S) onto the dough skin (W) to have at leastone bar of cooking oil (S) spread on the dough skin (W);

[0035] (c) evenly plastering the bar-shaped cooking oil (S) into an evenand thin layer on the surface of the dough skin (W);

[0036] (d) providing evenly and downwardly sprinkling the fruit andvegetable filling (90) on the layer of oil (S1);

[0037] (e) rolling the forwarding dough skin (W) as dough bar (W2)thereby evenly covering the layer of oil (W1) as well as the layer offruit and vegetable filling (90) in ring shapes inside the dough bar(W2);

[0038] (f) sequentially cutting the dough bar (W2) conveyed continuouslyinto a plurality of circular cylinders (W3).

[0039] A method and device of making dough mixed with cooking oil, fruitand vegetable filling is characterized that a set of a plurality ofmangle rollers (11, 12, 13) are disposed mounted on one side of amachine table (10) and capable of mangling a thick dough strap (W5) intothe thin dough skin (W), as shown in FIGS. 1 & 2. A conveyer tube (20)holds the cooking oil (S) and has at least a guide hole (22) disposed onthe bottom portion thereof; the conveyer tube (20) is mounted at theupper aspect of the conveyer belt (80) thereby guiding the cooking oil(S) through the guide holes (22) to be spread in bar-shapes on thesurface of the dough skin (W), as shown in FIG. 4.

[0040] At least more than one piece of soft scrapers (30) are mounted atthe upper aspect of the conveyer belt (80) and situated on the rear sideof the conveyer tube (20); the soft scraper (30) plasters the bar-shapedcooking oil (S) on the surface of the dough skin (W) on the conveyerbelt (80) into planar shapes thereby forming the layer of oil (S1) onthe surface of the dough skin (W), as shown in FIG. 5.

[0041] As indicated in FIGS. 6, 7, 8 and 9, a granulated fillingsprinkle device (60) is mounted at the upper aspect of the conveyer belt(80) and comprises a container (61) which has communicated upper andlower filling guide chutes (62, 63). An upper mixing roller (64) drivingin rotation is movably jointed into the upper filling guide chute (62).A lower filling guide roller (65) driving in rotation is movably jointedin the lower filling guide chute (63). The rotations of the upper mixingroller (64) and the lower filling guide roller (65) guide the filling(90) in the upper filling guide chute (62) into the lower filling guidechute (63) to be evenly sprinkled outwardly through a filling guideoutlet (68) of the container (61) and fell onto the surface of the layerof oil (W1).

[0042] As indicated from FIGS. 10 to 13, an inclined roller (40) drivingin rotation is slantly mounted at the upper aspect of the conveyer belt(80) and situated on the rear side of the soft scraper (30) for rollingthe dough skin (W) conveyed forwardly by the conveyer belt (80) into thedough bar (W2).

[0043] As indicated from FIGS. 14 to 17, a cutting device (50) disposedat the lower aspect of the outlet end of the conveyer belt (80) mainlycomprises a plurality of cutting tools (52) held inside a tray (54).When the cutting tools (52) are activated, the thrust sliding betweenthe cutting tolls (52) form a center through hole (53) allowing thedough bar (W2) to enter. The enclosure of the cutting tolls (52) closesthe center through hole (53) thereby cutting the dough bar (W2) passingthe center through hole (53) into a circular cylinder (W3) to bedelivered onto a lower conveyer belt (85).

[0044] According to the main features of the abovementioned device,wherein a press plate (72) is mounted on the lower conveyer belt (85) ofthe cutting device (50) and capable of displacing and pausingintermittently, as shown from FIGS. 14 to 17. A push rod (70) capable ofascending and descending intermittently, as shown in FIGS. 16 and 17, isdisposed in the lower conveyer belt (85) located at the lower aspect ofthe cutting device (50). A top plate (74) with a larger area isconnected at the upper aspect of the push rod (70) and capable ofpushing an upper belt (851) upwardly to a proper height.

[0045] According to the main features of the abovementioned device,wherein when the push rod (70) ascends, the upper belt (851) is liftedby the top plate (74) to joint the distal end of the dough bar (W2) suchthat when the dough bar (W2) is cut into the circular cylinder (W3) bythe cutting tool (52), the descending of the top plate (74) makes theupper belt (851) receive the circular cylinder (W3) and descend; at thesame time, the cut and molded circular cylinder (W3) is conveyedforwardly through an in-time activation of the upper belt (851);wherein, the ascending of the top plate (74) synchronously drives theupper belt (851) to elevate the circular cylinder (W3) located at thelower aspect of the press plate (72) and push it against the lowersurface of the press plate (72) thereby pressing and deforming thecircular cylinder (W3) into a dough chunk (W4) to be conveyed outwardly.

[0046] According to the main features of the abovementioned device,wherein, the circular cylinder (W3) is pressed to deform as the doughchunk (W4), according to the need, to be conveyed outwardly; the crosssection of the dough chunk (W4) has ring-shaped layers of oil (S1) andlayers of granulated filling (90).

[0047] According to the main features of the abovementioned device,wherein a needle rod (45) is mounted at the lower aspect of the inclinedroller (40).

[0048] According to the main features of the abovementioned device,wherein the granulated fruit and vegetable filling (90) is made ofchopped green onion, fruit or cooked bean.

[0049] According to the features of the abovementioned device, whereinthe cutting device (50) is replaced by a cutting table (50′), as shownin FIGS. 19 and 20. The cutting table (50′) is mounted at the upperaspect of the rear segment of the conveyer belt (80); the lateral sideof the cutting table (50′) connects with a cutting knife (52′) capableof displacing up and down as well as longitudinally. When the cuttingknife (52′) displaces downwardly to a lower dead point, it cuts thedough bar (W2) on the conveyer belt (80) into the circular cylinder(W3).

[0050] The exemplary embodiment of the present invention is described asfollows:

[0051] (1) As indicated in FIGS. 1 and 3, the dough strap (W5) ismangled by a plurality of rollers (11, 12, 13) into the thin dough skin(W) of certain thickness to fall on the conveyer belt (80) and beconveyed toward the conveyer tube (20). As shown in FIG. 3, the conicrollers (17) spin freely. When the thin dough skin (W) is conveyed alongwith the conveyer tube (20), the conic body (171) of the conic rollers(17) contacts with the surface of the thin dough skin (W) and rotatespassively; constant diameter wheels (172) on the lateral sides of theconic rollers (17) roll and press two sides of the conveyer belt (80)thereby efficiently preventing the abnormal left and right movements ofthe thin dough skin (W) and controlling the constant breadth of thedough skin (W). As shown in FIG. 4, the conveyer tube (20) has cookingoil (S), such as shortening, provided by other equipment and conveyedoutwardly by the guide hole (22); the cooking oil (S) is in the shape ofa bar or a strap to be continuously spread on the surface of the doughskin (W) moving forwardly. Referring to FIG. 5, a plurality of softscrapers (30) or brushes are mounted at the upper aspect of the conveyerbelt (80) through a shaft portion (31); the soft scraper (30) uses theshaft portion (31) as the center to set and position at a certain anglethereby enabling the lower rim of the soft scraper (30) to efficientlycontact with the cooking oil (S) in the shape of a bar or strap. Thebar-shaped cooking oil (S) plastered by the lower rim is thin, flat andevenly spread on the surface of the dough skin (W) to form the layer ofoil (S1).

[0052] (2) FIGS. 6, 7 and 8 shows the filling sprinkler device (60). Thegranulated the fruit and vegetable filling (90) has a plurality ofchopped green onion or cooked beans and is provided in a container (61).The upper missing roller (64) has a plurality of convex posts (641)capable of evenly mixing the filling (90) so as to prevent the filling(90) from gathering at certain position of the upper filling guide chute(62). Through the function of the driving rotation of the upper mixingroller (64), the filling (90) is evenly brought into the lower fillingguide chute (63). The lower filling guide roller (65) comprises aplurality of longitudinal dividing pieces (651); the outer peripheralrim of the dividing piece (651) has a plurality of arcuate concaveportions (652); a ring-shaped gap (653) is disposed between the adjacentdividing pieces (651). A filling scoop plate (66) is fixed on a wallsurface (631) outside the lower filling guide chute (63) and has aplurality of small convex strips (661) at the front end of the fillingscoop plate (66) to affix into the ring-shaped gap (653). Therefore,when the filling (90) falls into the arcuate concave portion (652), thefine granulated filling (90) might fall into the ring-shaped gap (653).The rotation of the lower filling guide roller (65) flaps the filling(90) to fall outwardly through the outlet (68) at the lower aspect ofthe filling sprinkler device (60); wherein the filling (90) located inthe ring-shaped gap (653) is scooped out by the fixed and unmovablesmall convex strips (661) to fall outside the outlet (68). Therefore,all of the filling (90) fell out from the outlet (68) is evenly spreadon the layer of oil (W1) on the surface of the dough skin (W), as shownin FIG. 9. The inclined roller (40) driving in rotation is slantlymounted at the upper aspect of the conveyer belt (80) at the rear aspectof the filling sprinkler device (60), as shown in FIGS. 10, 11, 12 and13); wherein the bottom lateral side of the inclined roller (40) isdisposed with the transverse needle rod (45); the rotating inclinedroller (40) contact the forwarding dough skin (W) to make the dough skin(W) roll reversely. To use the differential principle to roll and formthe dough bar (W2) is of a conventional principle and won't be furtherdescribed. The needle rod (45) efficiently positions the end portion ofthe dough skin (W) which is just rolled reversely to make the internalstructure of the dough bar (W2) in a roll-shape tighter with no gapsleft; wherein a helical roller (46) rotates actively and is mounted onthe lateral side of the inclined roller (40); the lateral and helicalthread of the helical roller (46) fitly corresponds to the rolledlateral side of the dough skin (W) thereby preventing the abnormaldisplacement of the just molded or already molded dough bar (W2) androlling as well as molding the dough bar (W2) more specifically andtightly. As indicated from FIGS. 14 to 17, the molded dough bar (W2) ina constant diameter is conveyed through the conveyer belt (80) to theoutlet end and fall into the cutting device (50). The cutting device(50) mainly comprises a plurality of cutting tools (52) held in theinner circular concave slot of the tray (54). The lateral wall surfacesof the cutting tools (52) slide actively or passively, left or right, totransmit the moment of force thereby enabling a plurality of cuttingtools (52) to open the center through hole (53) for the extension of thedough bar (W2), or to close a plurality of cutting tools (52) forshutting the center through hole (53) thereby enabling the knife portion(521) of the cutting tools (52) to cut the dough bar (W2) into thecircular cylinder (W3). The cutting device (50) is of a conventionalstructure of molding food into spherical shapes and the related detailtechnique won't be further described. At this moment, the circularcylinder (W3) is ready to be used as the dough chunk (W4) during theforward operation of making the green onion crepe.

[0053] (3) As indicated from FIG. 14 to 17, another feature of thepresent invention is to dispose a conveyer belt (85) at the lower aspectof the cutting device (50) and a push rod (70) at the lower aspect ofthe upper belt (851) of the conveyer belt (85). The dynamic force drivesthe push rod (70) to intermittently ascend or descend; at the same time,the conveyer belt (85) also moves forward or pauses intermittently. Whenthe push rod (70) ascends, the conveyer belt (85) stops moving forward;the top plate (74) synchronously ascends along with the push rod (70)thereby elevating the upper belt (851) upwardly to connect with thedistal end of the dough bar (W2). After the cutting tools (52) closesand the knife portion (521) fitly cuts and molds the dough bar (W2) intothe circular cylinder (W3), the cutting tools (52) open to unclose thecenter through hole (53); at this time, the push rod (70) descends andthe upper belt (851) receives the cut circular cylinder (W3) anddescends synchronously; in addition, the conveyer belt (85) is activatedto convey the circular cylinder (W3) forwardly. In order to provide theenhanced effect of mangling the circular cylinder (W3) again, one of thecircular cylinders (W3) is set to locate at the lower aspect of thepress plate (72). When the upper belt (851) is elevated again, itsynchronously lifts the circular cylinder (W3) upwardly to press ontothe bottom surface of the press plate (72) such that the circularcylinder (W3) is pressed flat and deformed into the dough chunk (W4).The inner portion of the dough chunk (W4) is covered evenly by theshortening and the granulated fruit and vegetable filling (90). As shownin FIG. 18, the layers of shortening (S1) and the filling (90) areevenly spread in ring shapes on the ring-shaped dough skin (W). Byvirtue of the present invention, the user only has to slightly press andexpand the dough chunk (W4) to make it the forward material for makingthe green onion crepe.

[0054] (4) The cutting device (50) of the present invention aiming tocut the dough bar (W2) into the circular cylinder (W3) is replaced by acutting table (50′), as shown in FIGS. 19 and 20. A driving structure(51) of the dynamic force on the cutting table (50′) drives the cuttingknife (52′) to displace up and down intermittently. When the cuttingknife (52) displaces downwardly to the lower dead point, it fitly cutthe dough bar (W2) at the lower aspect into a plurality of circularcylinders (W3). The cutting table (50′) used in this exemplaryembodiment can completely replace the previously mentioned cuttingdevice (50).

[0055] In summation of the abovementioned, the manufacturing method,steps and the achieved effect of the present invention are obviouslyadvanced and innovative. It is of course to be understood that theembodiment described herein is merely illustrative of the principles ofthe invention and that a wide variety of modifications thereto may beeffected by persons skilled in the art without departing from the spiritand scope of the invention as set forth in the following claims.

1. A method of making dough mixed with cooking oil, fruit and vegetablefilling comprises the following steps: (a) providing a thin dough skinto be continuously conveyed through a conveyer belt toward a determineddirection; (b) continuously providing a plurality of bar-shaped orstrap-shaped cooking oil onto the dough skin to have at least one bar ofcooking oil spread on the dough skin; (c) evenly plastering thebar-shaped cooking oil into an even and thin layer on the surface of thedough skin; (d) providing evenly and downwardly sprinkle the fruit andvegetable filling on the layer of oil; (e) rolling the forwarding doughskin as dough bar thereby evenly covering the layer of oil as well asthe layer of fruit and vegetable filling in ring shapes inside the doughbar; (f) sequentially cutting the dough bar been continuously conveyedinto a plurality of circular cylinders.
 2. A device of making doughmixed with cooking oil, fruit and vegetable filling is characterizedthat: a set of a plurality of mangle rollers are disposed mounted on oneside of a machine table and capable of mangling a thick dough strap intoa thin dough skin; a conveyer tube holds the cooking oil and has atleast a guide hole disposed on the bottom portion thereof; the conveyertube is mounted at the upper aspect of a conveyer belt thereby guidingthe cooking oil through the guide holes to be spread in bar-shapes onthe surface of the dough skin; at least more than one piece of softscrapers are mounted at the upper aspect of the conveyer belt andsituated on the rear side of the conveyer tube; the soft scraperplasters the bar-shaped cooking oil on the surface of the dough skin onthe conveyer belt into planar shapes thereby forming a layer of oil onthe surface of the dough skin; a granulated filling sprinkle device ismounted at the upper aspect of the conveyer belt and comprises acontainer which has communicated upper and lower filling guide chutes;an upper mixing roller driving in rotation is movably jointed with theupper filling guide chute; a lower filling guide roller driving inrotation is movably jointed in the lower filling guide chute; therotations of the upper mixing roller and the lower filling guide rollerguide the filling in the upper filling guide chute into the lowerfilling guide chute to be evenly sprinkled outwardly through a fillingguide outlet of the container and fell onto the surface of the layer ofoil. an inclined roller driving in rotation is slantly mounted at theupper aspect of the conveyer belt and situated on the rear side of thesoft scraper for rolling the dough skin conveyed forwardly by theconveyer belt into a dough bar. a cutting device disposed at the loweraspect of the outlet end of the conveyer belt mainly comprises aplurality of cutting tools held inside a tray; when the cutting toolsare activated, the thrust sliding between the cutting tolls form acenter through hole thereby allowing the dough bar to enter; theenclosure of the cutting tolls closes the center through hole therebycutting the dough bar passing the center through hole into a circularcylinder to be delivered outwardly.
 3. A device of making dough mixedwith cooking oil, fruit and vegetable filling according to claims 2,wherein a press plate is mounted on a lower conveyer belt of the cuttingdevice and capable of displacing or pausing intermittently; a push rodcapable of ascending and descending intermittently is disposed in thelower conveyer belt located at the lower aspect of the cutting device; atop plate with a larger area is connected at the upper aspect of thepush rod and capable of pushing an upper belt upwardly to a properheight.
 4. A device of making dough mixed with cooking oil, fruit andvegetable filling according to claims 2, wherein when the push rodascends, the upper belt is lifted by the top plate to joint the distalend of the dough bar such that when the dough bar is cut into thecircular cylinder by the cutting tool, the descending of the top platemakes the upper belt receive the circular cylinder and descend; at thesame time, the cut and molded circular cylinder is conveyed forwardlythrough an in-time activation of the upper belt; wherein, the ascendingof the top plate synchronously drives the upper belt to elevate thecircular cylinder located at the lower aspect of the press plate andpush it against the lower surface of the press plate thereby pressingand deforming the circular cylinder into a dough chunk to be conveyedoutwardly.
 5. A method of making dough mixed with cooking oil, fruit andvegetable filling according to claim 1, wherein, the circular cylinderis pressed to deform as the dough chunk, according to the need, to beconveyed outwardly; the cross section of the dough chunk has ring-shapedlayers of oil and layers of granulated filling.
 6. A device of makingdough mixed with cooking oil, fruit and vegetable filling according toclaim 2, wherein a needle rod is mounted at the lower aspect of theinclined roller.
 7. A method of making dough mixed with cooking oil,fruit and vegetable filling according to claims 1, wherein thegranulated fruit and vegetable filling is made of chopped green onion,fruit or cooked bean.
 8. A device of making dough mixed with cookingoil, fruit and vegetable filling according to claim 2, wherein thecutting device is replaced by a cutting table; the cutting table ismounted at the upper aspect of the rear segment of the conveyer belt;the lateral side of the cutting table connects with a cutting knifecapable of displacing up and down as well as longitudinally; when thecutting knife displaces downwardly to a lower dead point, it cuts thedough bar on the conveyer belt into the circular cylinder.